Try our go-to, 5-ingredient peanut sauce made with ingredients you likely have on hand right now. Perfect for salads, spring rolls, noodle dishes, and more!
Origin of Peanut Sauce
Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it’s most often served with the popular Indonesian dish, satay (skewered, grilled meats).
Our inspired version is not authentic and closer to a Thai-style peanut sauce. For another, more traditional take on Thai-style peanut sauce, try this recipe from Hot Thai Kitchen.
5-Ingredient Peanut Sauce
Creamy, savory-sweet peanut sauce made with 5 ingredients! Perfect for spring rolls, salad rolls, Pad Thai, salads, and more!
Servings 4 (~1/3-cup servings)
Ingredients
SAUCE
- 1/2 cup salted creamy peanut butter* (or almond butter or sunflower butter)
- 1-2 Tbsp gluten-free tamari (if not gluten-free sub soy sauce // if soy-free sub coconut aminos*)
- 1-2 Tbsp maple syrup (or other sweetener of choice)
- 1 tsp chili garlic sauce (or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level)
- 2-3 Tbsp lime juice
- ~1/4 cup water (to thin)
Instructions
- To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.
- Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce (or red chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more nut butter. If it’s too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.
- Perfect for salads, spring rolls, noodle dishes, and more! Pairings linked above. Store leftovers covered in the refrigerator up to 1 week.
Video
Notes
*The best peanut butter to use is made with just peanuts and salt (no other additives). Our favorite brand currently is Wild Friends.
*If subbing coconut aminos know that it isn’t as pungent or salty a flavor as tamari and soy sauce. So you may need to add a bit more than the recommended amount. Season to taste.
*Nutrition information is a rough estimate calculated with the lesser amount of the tamari, maple syrup, and lime juice.
*The above photos show examples of sauce made with peanut butter, cashew butter, and sunflower butter.
*For a more traditional take on Indonesian-style peanut sauce, check out this recipe from Tin Eats.
*If subbing coconut aminos know that it isn’t as pungent or salty a flavor as tamari and soy sauce. So you may need to add a bit more than the recommended amount. Season to taste.
*Nutrition information is a rough estimate calculated with the lesser amount of the tamari, maple syrup, and lime juice.
*The above photos show examples of sauce made with peanut butter, cashew butter, and sunflower butter.
*For a more traditional take on Indonesian-style peanut sauce, check out this recipe from Tin Eats.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 223 Carbohydrates: 11.7 g Protein: 10.1 g Fat: 16 g Saturated Fat: 3 g Polyunsaturated Fat: 4.51 g Monounsaturated Fat: 8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 456 mg Potassium: 24 mg Fiber: 2.2 g Sugar: 5.1 g Vitamin A: 4.19 IU Vitamin C: 2.44 mg Calcium: 38.06 mg Iron: 1.14 mg
Roxanne says
My favorite kind of recipe – simple with just a few ingredients. Very tasty. I’ll definitely be making this again. Thank you!
Whoop! Our favorite kind of recipe, too. We’re so glad you enjoyed it, Roxanne! xoxo
C. Lore says
Prepare to be wowed by this incredible peanut sauce! I opted for the larger measurements and whipped it up with a hand mixer since our peanut butter was on the thicker side. Let me tell you, it was a match made in culinary heaven!
With its rich and creamy texture, this sauce was the perfect solution for our stubborn peanut butter. And the taste? Absolutely phenomenal! It’s officially our new go-to peanut sauce, no contest.
We paired it with Easy Tofu Pad Thai, and oh my goodness—every mouthful was a taste sensation! The flavors danced harmoniously together, creating a culinary masterpiece that left us craving more.
Trust me, you won’t want to miss out on this peanut sauce perfection. Whip it up for your next meal and prepare to be amazed!
We’re so glad you enjoyed both recipes! Thank you for the lovely review! xo
Karin Coto says
THIS RECIPE IS ONE OF OUR FAMILY FAVORITES. WHEN I MAKE THE PEANUT SAUCE I MULTIPLY IT BY 5 BEFORE ADDING WATER OR OTHER LIQUID. THEN I PUT 4 PORTIONS IN 4 SMALL SIZE PYREX GLASS CONTAINERS, AND STORE THOSE IN THE FREEZER, TO PULL OUT FOR FUTURE YUMMINESS. THE FIFTH PORTION IS USED RIGHT AWAY.
We’re farmers, so we use our onions, carrots, and multiple colors of bell peppers to make a skillet full of colors. Once the veggies are almost done we stir in the peanut sauce paste, and then coconut milk to thin a bit. We put over Thai Rice, and serve with a side of greens and some toasted Naan bread with Mango Chutney.
THANKS SO MUCH FOR SHARING YOUR RECIPES!!!
That sounds amazing, Karin! Thanks so much for the lovely review! xo
Kayla says
I love this recipe! I especially enjoy that the ingredients are usually items I have on hand. My natural peanut butter is a bit more chunky and dry, so I put everything in the blender to make it silky smooth :)
Smart! Thank you for sharing your experience, Kayla! xo